Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/13126/
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| Title |
Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties.
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| Creator |
Sahaja, Pochineni
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| Subject |
01 Rice
05 Processing and Engineering |
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| Date |
2016
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13126/1/sahaja%20investigation.pdf
Sahaja, Pochineni (2016) Effect Of Hydrothermal Treatment on Quality of Brown Rice from Low and High Amylose Paddy Varieties. [Student Project Report] (Submitted) |
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